08:46 pm - My Bolognese Sauce (for 2)With Alice at AmberConNW this weekend, I decided to make food with beef & pork, neither of which they eat. So, I experimented with Bolognese sauce and succeeded quite well. Given that this is a kitbash of 4 recipes, I'm writing it down both to remember it and to share it. All too often, what's called Bolognese sauce is merely a tomato sauce with added meat, this is very little like that and is very good.

• Soak 1 oz dried porcini mushrooms in 1/3 cup boiling water for at least 5 minutes.• Chop ½ cup each onion, carrot, and celery.• Mince all of the above in food processor until finely chopped, but not mush.• Heat 3 TBS olive oil in a skillet and cook all of the above for 5 minutes on medium heat. • Add 3 oz chopped pancetta, 1 TBS minced garlic, 2 bay leaves, and ½ tsp fresh rosemary and cook another 5 minutes• Add ¼ lb mild or sweet Italian sausage & ½ lb 10% fat hamburger and cook until slightly browned.• Add all of the above into a pressure cooker or a covered pan.• Add ½ cup white wine, ¼ cup heavy cream or cashew cream, ½ cup milk or boxed coconut milk, 2 TBS tomato paste, and the water from soaking the porcini mushrooms. Add water if necessary to obtain sufficient liquid to slow cook or pressure cook the sauce.• Cook on medium-low heat for 1.5 hours or cook in pressure cooker on high for 40 minutes and let sit for 5 minutes before removing the pressure.• Serve with 7 oz cooked pasta (I used spirals).